DOMAINE BERSAN - NEW
DOMAINE JL & JC BERSAN - AUXERROIS & CHABLIS
Facts and wines
Family-owned domain of 22 ha. with vines that were planted in the post-war period. Due to their old age, they only give a limited yield per hectare, but on the other hand the quality is top notch. Jean-Christophe Bersan, who is responsible for the production, knows everything about wine, and focuses on the grapes and on producing wines that are based on freshness, freshness and the special minerality of the terroir. The grapes are Sauvignon, Chardonnay, Aligoté, Pinot Noir and the unique red grape, César. The production is natural and traditional.
Buy their wines here Red wine White wine Red wine- Côtes d'Auxerre Rouge 2017 100% Pinot noir
- Irancy 2015/2017 95% Pinot noir 5% César
- Irancy “Louis Bersan” 2015 100% Pinot noir
- Aligoté 2018 100% Alligoté
- Côtes d'Auxerre Blanc 2017 100% Chardonnay
- Côtes d'Auxerre Blanc “Louis Bersan” 2014 100% Chardonnay
- Chablis 2018 100% Chardonnay
- Chablis “Les Ouches” 2017 100% Chardonnay
Saint Bris 2017 100% Sauvignon Blanc
Saint Bris “Mont Embrasé” 2015 100% Sauvignon blanc
1000 YEAR OLD HISTORY
Domaine Bersan belongs to Saint-Bris, a historic village which, in addition to wine, is known for its impressive cellars built by monks approx. 1,000 ago. The cellars, which offer optimal temperature and humidity all year round, are still used today by the Bersan family to store their wines. It is an exciting sight and a special experience to taste wine in these historic settings.
OLD CANES AND QUALITY GRAPES
The domaine is today managed by Jean-Christophe Bersan, who has taken over responsibility from his father Jean-Louis, who is still active at the winery. Both have benefited from the high-quality vines that Jean-Christophe's grandfather Louis planted in the post-war period. Of course, some of them have not survived to this day, but there has been no general uprooting and replanting of entire fields.
AMBITIOUS AND TALENTED YOUNG WINE FARMER. ORGANIC, TERROIR-ORIENTED CULTIVATION.
Jean-Christophe Bersan is an extremely sharp person. He has a technical understanding and a knowledge of wine both within his own area and outside, which very few have. Although his work is largely based on traditional craftsmanship and a natural approach to production both in the fields and in the cellar, you quickly understand that nothing at Domaine Bersan happens because "that's how it's always been done". Everything is carefully considered, and work is constantly being done to refine the processes and thus produce better, cleaner and more characteristic wines.
Jean-Christophe's stated goal is: "to produce wines that have a strong expression of terroir." Wines that cannot be copied elsewhere. Wines that are based on freshness, freshness and the special minerality of the terroir.” According to him, 80% of his work consists of producing grapes that can get through the sorting table without rotting and without using chemicals in the fields. Jean-Christophe Bersan was educated first in viticulture and later as an oenologist [:Master's degree at university level on wine production with an emphasis on the chemical and microbiological processes:]. In addition, he has solid practical experience from various internships in both Burgundy, Châteauneuf-du-Pape and New Zealand.
THE WORK IN THE CELLAR – HIGHLIGHTING THE TERROIR FLAVOR IN THE WINES THROUGH NATURAL AND TRADITIONAL VINIFICATION
After working hard in the fields to produce healthy grapes that contain the essence of their respective fields, according to Jean-Christophe, one must "simply" let the characteristics of the terroirs be expressed through the vinification and aging. This means that the vintner must follow his wines and take a supportive non-interventionist role. It is equivalent to a baker who has made the best possible dough with the best possible ingredients and who just needs to put the dough in the oven so that it can turn into a really good loaf of bread. With high-quality flour and yeast, as well as the right kneading and the required rising time, there is no need for a lot of additives for the result to be good. But of course it still requires attention: the temperature must be controlled, the baking time is not always exactly the same, etc.
THE APPEALS OF SAINT-BRIS, IRANCY AND CÔTES D'AUXERRE
Domaine Bersan produces wine in some of the lesser-known appellations in Burgundy. At least that's how it is today. Historically, the wines from the Auxerrois area have had a great reputation. One can read, for example, that these wines (in dry vintages) were considered superior to the wines from Beaune in the Middle Ages.